Place the pecan halves into a food processor.
Pulse the pecans until they are finely ground.
Add the dates, ¼ cup of the coconut, coconut oil, cocoa powder, and salt.
Pulse until the ingredients are well combined. If the mixture is dry, add a little water.
Place 1/2 cup of shredded coconut in a bowl, and form the date mixture into tablespoon-sized balls.
Roll the date balls in the shredded coconut.
Place the date balls on the prepared baking sheet.
Refrigerate for at least 30 minutes to allow the date balls to set.
Store leftovers in the refrigerator for up to a week.
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